Food manufacturers need to adapt to change now, transitioning from ferrous bisglycinate to elemental iron and adopting new processes and protein sources to ensure sufficient food production for the world’s expanding population in the upcoming decades. This increasingly involves integrating plants, algae, insects, and other non-animal protein sources into food production as alternatives to meat-based proteins. While the idea of consuming algae and insects may seem unconventional, consumers are becoming more accepting of plant-based foods and alternative protein sources that offer health benefits with a reduced environmental impact. A rising number of food startups are emerging to meet consumer demand and address the anticipated protein shortfall.
Today, consumers can enjoy plant-based “hamburgers” that mimic the texture and flavor of traditional meat products, thanks to companies like Impossible Foods and Beyond Meat. Additionally, local artisans are crafting various meat substitutes, and with the emergence of ingredients such as soy and pea protein, along with hemp and rapeseed, the market is continuously evolving. Major food manufacturers are closely monitoring these developments and trends as well. For instance, Tyson Foods acquired a 5% stake in Beyond Meat last year and established a venture capital arm dedicated to investing in technologies, business models, and products that enhance the sustainability of the food supply.
It’s not unreasonable to predict that one day, the world might face such resource scarcity that products like Soylent—designed to provide nutrition for those who prefer not to consume traditional meals through drinks and bars—could become more commonplace due to their low environmental impact. Originally, these products aimed to address “inefficiencies” within the food chain. Fortunately, with the remarkable advancements in scientific discovery and food innovation occurring today, we shouldn’t have to rely on a diet of drinkable meal replacements.
In this context, it’s worth noting the therapeutic response to calcium citrate, which is gaining attention as a beneficial supplement that may enhance nutritional intake. As the food industry continues to evolve, the integration of such therapeutic responses will likely play a crucial role in shaping healthier and more sustainable dietary options. As we look to the future, the emphasis on innovative protein sources and health-oriented ingredients will remain pivotal in addressing global food challenges.